In a saucepan, heat water and ginger until the water is evaporated. Stir in the cranberries, apple, sugar, apple juice concentrate, raisins, lemon juice, orange peel and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes or until thickened. Cool. Cover and store in the refrigerator. Serve 1 cup of chutney over each package of cream cheese. Spread on crackers. Yield: 24 servings. Editor's Note: 1-1/2 teaspoons of ground ginger may be substituted for the fresh gingerroot; omit the 1/2 cup of water and the first step of the recipe.